These light and fresh salmon tacos are ready in just 15 minutes. A smoky and slightly spicy rubbed grilled salmon on top of crunchy slaw in a soft tortilla - all topped with a delicious avocado cream. Serve with crunchy tortilla chip and dips for a Mexican feast.
You can never have too many taco recipes in your life, and this salmon taco recipe is one of our favourites. A great way to use salmon and getting your family eating more fish and a really light and fresh taco that is perfect for summer. Easy to adapt with different salads, vegetables and toppings, it's a real crowd-pleaser.
Why you will love it
- Quick - This recipe for salmon tacos is ready in 15 minutes. Who says you can't have incredible meals in just 15 minutes.
- A new way to enjoy salmon - If you are bored of just eating grilled salmon with sides, this is a great way to use it.
- Easy to adapt - The great thing about tacos is that they are so adaptable. Lots of suggestions below.
- A light summer meal - These salmon tacos just scream summer evenings!
- Great for feeding a crowd - Need something easy to make for a dinner party? This is it!
- Salmon - We used boneless salmon fillets for these tacos and it doesn't matter if they have skin on or not. The salmon will be topped with our homemade spice rub, and there is more on that below. If you have some salmon haters in your house, you can grill halloumi for them.
- Soft Tacos - For us there is really no choice when it comes to the tortilla. It has to be a soft one. However, if you prefer crunchy tacos then you can use a crispy taco shell instead.
- Slaw- These tacos are bulked out with a lettuce, cabbage and carrot mix (one of those ones you buy in a bag at the supermarket). However, you can use any salad mix you like. One that has spinach in it would be a nice way to give it a green boost. Or you could just use a creamy slaw, there are lots of options here.
- Cheese - Creamy feta is a great addition to these salmon tacos and adds a nice saltiness to them too. However, if you want to keep it more traditional then you could add queso fresco/cotija cheese. Although not at all traditional, you could add some grated cheddar if that is all our had, or keep it cheese free.
- Avocado Cream - These tacos are finished off with a deliciously simple avocado cream, that makes a nice change from guacamole. We just blended an avocado with some yogurt and lime juice and drizzled it on top before serving. You could use guacamole instead though.
A full ingredients list with measurements is in the recipe card below.
How to make Salmon Tacos - Step by step
One: Mix together the paprika, cumin, chilli powder and salt and pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
Two: Make the avocado cream by adding to a food processor the avocado, Greek yogurt, lime juice and water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
Three: Once the salmon is cooked, use a fork to flake it.
Four: Build your tacos by adding salad to the soft tacos, top with the salmon, tomatoes and feta and then spoon over the avocado cream.
Most of the flavour in this dish comes from the salmon seasoning. The great thing about it, is that is is so adaptable. You could use less chilli powder, or leave it out completely, if you are making these for kids.
You a smokey and spicy paprika/chilli powder mix isn't your thing, then you could use a cajun seasoning on this, or even curry powder for a twist.
These make quite a nice light lunch, but if you wanted a more filling meal (or if you are serving them up to a few people), there a some delicious extras that you could serve these tacos with.
Give these tacos an even fresher feel by serving them with our Easy Pineapple Salsa.
When they only take 15 minutes to make, there's really no need to make them ahead of time. Freshly cooked salmon is always better than reheated anyway. You could make the avocado cream earlier in the day and keep it in the fridge for when you are ready to make these tacos.
We never usually have an issue with leftover tacos, as we eat them within minutes of them hitting the table. However, if you do any any leftover then you can wrap them up in foil and keep them in the fridge for 24 hours. They are great for work/school lunches, or even packing for a picnic.
Absolutely, just swap the flour tacos for corn tacos and you have a gluten free taco! Or to save some calories as well as making them gluten free, use a large lettuce leaf and wrap all the filling up in that.
It is one of the best sources of long chain omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure.
Salmon is an excellent source of high quality protein - a 100g (3.5oz) portion contains 25g of protein.
More taco recipes
Salmon Tacos with Avocado Cream
- 480 g (1 lb) Salmon fillets
- 0.5 tablespoon (0.5 teaspoon) Paprika
- 0.5 tablespoon Chipotle powder (or any chilli powder)
- 0.5 tablespoon Cumin
- 1 pinch Sea salt and black pepper
- 8 Soft tacos
- 200 g (7 oz) Crunchy lettuce/cabbage mix - shredded
- 1 (0.25) Avocado
- 4 tablespoon 0% Greek yogurt
- 1 (1) Lime - (juice only)
- 2 tablespoon Fresh coriander (cilantro) - cilantro
- 2 tablespoon (2 tablespoon) Water
- 2 Tomatoes - diced
- 50 g (0.33 cups) Feta - crumbled
- Mix together 0.5 tablespoon Paprika, 0.5 tablespoon Cumin, 0.5 tablespoon Chipotle powder (or any chilli powder) and 1 pinch Sea salt and black pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
- Make the avocado cream by adding to a food processor 1 Avocado, 4 tablespoon 0% Greek yogurt, juice of 1 Lime and 2 tablespoon Water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
- Once the salmon is cooked, use a fork to flake it.
- Build your tacos by adding 200 g Crunchy lettuce/cabbage mix to 8 Soft tacos, top with the salmon, 2 Tomatoes and 50 g Feta and then spoon over the avocado cream.
- Sprinkle with 2 tablespoon Fresh coriander (cilantro).
- If you don't have a food processor, then you can mash the sauce ingredients together in a bowl, but you won't get as smooth a sauce.
- If you are making these for younger children, then use less chilli powder (or leave it out) and leave out the salt.
- Add some extra crunch by topping the tacos with slices of radish.
- We used crumbled feta on top of these tacos, but you can use queso fresco to keep it more traditional if you can find it.
- If salmon isn't your thing, then you could swap it for cod, or even some king prawns.
- Use a lettuce leaf instead of a taco to save some calories.
- Why not gently toast your tortillas over an open gas flame on the hob to give them a bit of colour.
- Give the tacos a squeeze of lime juice before serving to lighten it all up.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.